Vegan ramen with mushrooms
Even vegan ramen can be full of flavor. Dried mushrooms and miso paste give it that extra kick. Plus, it's ready in half an hour. A great meal that you can enjoy anytime.
Ingredients · Servings 2
- 2 cloves garlic
- 3 cm ginger (fresh)
- 1 PL miso pasta
- 1 PL tahini
- 15 g dried mushrooms
- 1 l vegetable broth
- 2 tbsp soy sauce
- 200 g tofu
- 1 tbsp starch
- 1 tbsp vegetable oil
- 100 g noodles
- 1 pc pak choi
- 2 pcs spring onions
- 25 g green beans
- 1 piece carrot
Method · 30 min
- Crush the garlic flat with a knife. Add the crushed garlic to the pot, add the chopped ginger, miso paste, sesame paste, mushrooms, broth and soy sauce. Bring to a gentle boil, cover and simmer for 5 minutes until the ginger softens.
- Strain the broth into a clean pot and discard anything left in the colander.
- Meanwhile, prepare the tofu. Heat the oil in a frying pan. Coat the tofu in the starch, throw it into the pan and fry for a few minutes on each side. Turn very carefully so that it does not fall apart.
- Cook the noodles 1 minute less than the package says to keep them firm to the bite. Drain and leave in the saucepan with a little of the cooking water to prevent them from sticking together.
- Add the pak choi and white parts of the spring onion to the prepared broth and heat for 1-2 minutes until the vegetables are tender.
- Divide the noodles into two deep bowls. Pour the broth and vegetables over them. Top with tofu, bean sprouts, carrots, chopped ginger, green parts of spring onions and drizzle with sesame oil.
- You can add other ingredients to taste – sriracha, dry roasted crushed peanuts, chopped coriander, nori seaweed or chili flakes. Source: BBC Good Food